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Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation

Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its... IntroductionOenococcus oeni is the main species of lactic acid bacteria (LAB) that carries out MLF in alcoholic fermented beverages such as wine and cider (Wibowo et al. 1985, Lonvaud‐Funel 1999). Malolactic fermentation consists of the decarboxylation of l‐malic acid into l‐lactic acid, which is related to an increase in pH, improvements in microbial stability and the production of aroma compounds (Lonvaud‐Funel 1999). This metabolism is vital for LAB survival under the stressful conditions found in wine, such as low pH, high ethanol concentration and low nutrient availability (Bech‐Terkilsen et al. 2020).These LAB that participate in the MLF come from the grapes and the must and may also be part of the cellar's resident microbiota (González‐Arenzana et al. 2012, Portillo et al. 2016, Franquès et al. 2017). As the grapes are transformed into must and then into wine the LAB population becomes more restricted, with the main significant species being O. oeni. As the predominance of this bacterial species often involves more than one strain, there can be several dominant strains (Reguant et al. 2005).In this oenological context the population of O. oeni will be greatly affected by the grape cultivar (Portillo et al. 2016) and health status of the berries (Lleixà et al. 2018), the location of the vineyards http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation

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References (34)

Publisher
Wiley
Copyright
© 2022 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12526
Publisher site
See Article on Publisher Site

Abstract

IntroductionOenococcus oeni is the main species of lactic acid bacteria (LAB) that carries out MLF in alcoholic fermented beverages such as wine and cider (Wibowo et al. 1985, Lonvaud‐Funel 1999). Malolactic fermentation consists of the decarboxylation of l‐malic acid into l‐lactic acid, which is related to an increase in pH, improvements in microbial stability and the production of aroma compounds (Lonvaud‐Funel 1999). This metabolism is vital for LAB survival under the stressful conditions found in wine, such as low pH, high ethanol concentration and low nutrient availability (Bech‐Terkilsen et al. 2020).These LAB that participate in the MLF come from the grapes and the must and may also be part of the cellar's resident microbiota (González‐Arenzana et al. 2012, Portillo et al. 2016, Franquès et al. 2017). As the grapes are transformed into must and then into wine the LAB population becomes more restricted, with the main significant species being O. oeni. As the predominance of this bacterial species often involves more than one strain, there can be several dominant strains (Reguant et al. 2005).In this oenological context the population of O. oeni will be greatly affected by the grape cultivar (Portillo et al. 2016) and health status of the berries (Lleixà et al. 2018), the location of the vineyards

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Jul 1, 2022

Keywords: malolactic fermentation; non‐ Saccharomyces; Oenococcus oeni; population dynamics; Torulaspora delbrueckii

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